Evaluation of chemical and physical properties of persimmon peel powder and its use in manufacturing functional biscuits

Authors

  • Rawaa Tlay أستاذ جامعة - جامعة دمشق
  • Andaleeb Saeed Damascus university

Keywords:

: Persimmon Peel Powder, Biscuit, Chemical Properties, Total Phenols, Beta-Carotene, Antioxidants

Abstract

 

activity and color index (a), and decreasing total sugars content and color indicators (L, b) in biscuits containing different percentages of Persimmon peel powder compared with control biscuit samples

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Published

2024-04-04

Issue

Vol. 40 No. 1 (2024): Damascus University Journal of Agriculture Sciences

Section

المقالات

How to Cite

Evaluation of chemical and physical properties of persimmon peel powder and its use in manufacturing functional biscuits. (2024). Damascus University Journal of Agriculture Sciences, 40(1). https://journal.damascusuniversity.edu.sy/index.php/agrj/article/view/5202

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